Ingredients Click Picture to Enlarge
4 cups unsweetened coconut milk
1/2 cup sugar
1/2 cup cornstarch
1/4 tsp. salt
In a bowl, mix salt, cornstarch and 1/2 cup of coconut milk with a whisk until very smooth. Make sure there are no lumps and set aside.

In a big saucepan, place the rest of the coconut milk, which should be 3 1/2 cups and the sugar. Mix well.

On a medium high heat, bring this to a boil. When it starts to boil, add the cornstarch mixture slowly and whisk ‘a to’ lo que da’ baby, steadily so it won’t lump.

Reduce heat to low and stir steadily for 5 more minutes.

Pour into wet (not soaked) molds, or use a large wet deep plate, and sprinkle some cinnamon on the top.

Let it cool before you put it in the refrigerator. Don’t be in a hurry to eat it or you will burn your bembas. (Lips)

Leave in the refrigerator for 2-3 hours before you cut into it.

Before you cut it, make sure you run a regular table knife along the edge of the plate to separate from the plate.
If you don’t want a skin like texture to form on the top, put plastic wrap over the dish or mold. I love the thick skin, (mal pensao’) so I don’t cover mine.

You can also use fresh coconut milk instead of (Coco Lopez) canned coconut milk. See the recipe in the drink section.